 |
FSM610S - FOOD SAFETY MANAGEMENT - 2ND OPP - JULY 2022 |
|
|
1 Page 1 |
▲back to top |
n Am I BI A u n IVER s I TY
OF SCIEnCE Ano TECHnOLOGY
Faculty of Management Sciences
Department of Hospitality ancl Tourism
QUALIFICATION:Bachelor of Culinary Arts
QUALIFICATIONCODE: 07BCNA
COURSE: Food Safety Management
DATE: July 2022
DURATION: 2 Hours
Beethoven Strer~t
Prlvr1 t.e Haq TH88
Windhoek
NAMIBIA
T: +264 61 207 209]
F: •264 ffl 2.07 9093
[: tH1t@1nust.na
V,J: www.nust.na
LEVEL: 7
COURSECODE:FSM 610S
SESSION: Paper 2
MARKS: 100
EXAMINER: Ms. Alida Siebert
MODERATOR: Miriam Sheepo Sheyapo
THIS QUESTION PAPERCONSISTSOF 2 PAGES
(INCLUDINGTHIS FRONTPAGE}
INSTRUCTIONS
1.
Answer all questions.
2.
Read all the questions carefully before answering.
3.
Marks for each question are indicated at the end of each question.
4.
Please ensure that your writing is legible, neat, and presentable.
|
|
2 Page 2 |
▲back to top |
Question 1
What does the acronym HACCPstand for and state what the 7 HACCPprinciples are?
(3+7=10)
Question 2
(Sx2+1=12)
Give a detailed explanation of what standard recipes are, and what they must contain/how they are used.
Question 3
(9x2=18)
Food preparation staff members are required to clean their hands and exposed portions of their arms
immediately before engaging in food preparation. Briefly discuss all other instances that necessitates staff to
wash their hands.
Question 4
(8)
Cross contamination is a serious concern in food preparation operations. Please explain the factors involved
in preventing bacterial cross contamination.
Question 5
(2x5=10)
Identify and discuss how the two parts of pest control programs are applied in food service operations.
Question 6
With examples, identify five (5) techniques that can be used to preserve food?
(Sx2=10)
Question 7
(8x2=16)
Food allergies are becoming more prevalent and can cause food service operations big problems. Which
sources of cross-contact can be found in a kitchen and dining room and explain how cross contact can happen.
Question 8
Please translate or explain the below standing terminology and acronyms
(8x2=16)
1. Comminuted
2. Service animal
3. Honestly presented food
4. Temporary food establishment
5. Air-curtain
6. Basic environmental control
7. Sanitizing
8. Anaphylactic shock.
2